Three Meat Lasagna Recipe

Three Meat Lasagna Notes

Another recipie for those cold winter days in Chicago when you have an afternoon to spend in a warm kitchen. I personally recommend Pucinni or Verdi on the stereo at high volume while making this dish!

Serves / Yields

Preparation Instructions

Pour the various tomatoes into a bowl and add the dry red wine. Mix well and set aside

Heat a 3 qt cast iron skillet until water dances. Add the 1.5 oz olive oil to the skillet and wait for it to shimmer and lightly smoke.

Add the ¾ lb ground round to the skillet and begin to brown. Once the hamburger begins to brown, add the 1 lb Italian sausage medallions. Once these two items are browned, add the pepperoni slices.

Next add the mushroom slices, onion, and garlic to the skillet and mix well.

Now add the meat sauce spices into the skillet and mix well.

Now add the wine/tomato sauce mixture into the skillet. Mix well and bring to a boil.

Once brought to a boil, cover, reduce heat to a simmer, and cook for 1.5 hours.

While the meat sauce is cooking:
a. Boil water and cook the lasagna noodles. When done, drain and cool with water then separate and refrigerate
b. Slice the mozzarella cheese into thin strips
c. Mix the cheese mixture ingredients into a bowl (ricotta, 2 Tbsp parsley, egg)
d. Grease the bottom and sides of a 9x13 baking dish with olive oil
e. Preheat the oven to 375